Rice Tomato Casserole

This rice casserole starts on the stovetop and finishes in the oven. Raw rice gets toasted in butter with onion, garlic, and green pepper until lightly browned, which adds a nutty depth to the finished dish. Tomato sauce and boiling water go in next, and the rice simmers covered until all the liquid absorbs.

Then it gets layered. Half the rice goes into a greased casserole, topped with chopped olives and a cup of grated cheddar. The rest of the rice covers that, the reserved tomato sauce goes on top, and more cheddar finishes it off. A hot oven turns the cheese golden and bubbly.

Toasting the raw rice before adding liquid is the step that separates this from a plain tomato rice. Each grain gets a light sear that keeps it from turning mushy and adds a subtle, roasted flavor.

Pro Tips

• Stir the rice constantly while browning so it toasts evenly without burning.
• Reserve the half cup of tomato sauce before adding the rest to the rice. It goes on top of the assembled casserole.
• Grate the cheddar yourself from a block. Pre-shredded cheese has anti-caking starch that doesn’t melt as smoothly.
• Let the casserole rest for five minutes after baking so slices hold together better.

Variations

• Add cooked ground beef or crumbled sausage between the layers for a heartier main dish.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• Stir in a can of diced green chiles with the tomato sauce for a Southwestern twist.